Pumpkin Soup With Apple And Cinnamon

2 Tbsp unsalted butter 
1 medium onion, chopped 
2 apples, peeled, cored and cubed 
2 cups pureed cooked pumpkin 
1/2 cup apple juice 
1/2 cup applesauce 
2 Tbsp brown sugar 
1/2 tsp cinnamon 
1/2 tsp dried thyme 
1/2 tsp salt 
1/2 tsp white pepper 
1/4 tsp ground nutmeg 
1 bay leaf 
6 cups vegetable stock 

In a large soup pot, melt the butter. Add the onion and apples; saute for 3 to 4 minutes or until apples are tender. Stir in pumpkin, apple juice, applesauce, brown sugar, cinnamon, thyme, salt, pepper, nutmeg, bay leaf and stock. Bring to a boil; reduce heat and simmer for 15 minutes. Remove the bay leaf before serving. Makes 6 servings.

Pumpkin Pie Crisp

Temp: 425 deg F 

Crisp Topping: 
1 cup rolled oats 
3/4 cup dark brown sugar, packed 
1/2 cup pecans, chopped 
2 Tbsp all purpose flour 
1/2 tsp cinnamon 
1/3 cup butter, melted 

Combine ingredients with a fork. Set aside. 

Crust: 
Make your own from scratch, a pie crust mix, or buy a premade one 

Filling: 
1 can (14 oz/398 mL) or 1-1/2 cups pumpkin puree 
1 cup dark brown sugar, packed 
1-1/4 cups (300 mL) evaporated milk 
2 eggs 1 tsp vanilla 
1 tsp cinnamon 
1/2 tsp ground ginger 
1/2 tsp ground nutmeg 
1/2 tsp salt 

Whisk pumpkin puree, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir in remaining ingredients. Pour into prepared pie plate. Bake for 15 minutes in a 425 deg F oven. Reduce heat to 350 deg F and bake for 45 minutes. Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving.

Flourless Peanut Butter Chocolate Chip Cookies

Temp: 350 deg F   Baking Time: 10-12 minutes 

1 cup natural peanut butter, crunchy or creamy 
1/4 cup brown sugar 
1/2 cup granulated sugar 
1/2 tsp baking soda 
1/4 tsp salt 
1 egg 
5 Tbsp chocolate chips 

In a large bowl, beat/stir together peanut butter, brown sugar, sugar, baking soda, salt and egg until well combined. Stir in chocolate chips. Roll dough into 1 inch balls and lightly flatten the tops. Place on greased cookie sheet. Bake.

Monster Cookies

Temp: 350 deg F   Baking Time: 10-12 minutes 

1/4 cup butter or margarine, softened 
1/2 cup light or all natural peanut butter 
1 cup packed brown sugar 
1 large egg 
1 large egg white 
1 tsp baking soda 
2 tsp vanilla 
3 cups quick-cooking or old-fashioned oats 
1/4 tsp salt 
1/2 cup chocolate chips or M&M's minis 
1/4 cup ground flaxseed (optional) 

Combine the butter and peanut butter in a large bowl. Add the brown sugar, egg, egg white, baking soda and vanilla and beat until smooth. Add the oats, salt, chocolate chips and flaxseed and mix well. Drop large spoonfuls of dough about 2 inches apart on an ungreased cookie sheet (they'll spread more than regular drop cookies do). Bake until golden around the edges but still pale in the middle if you want them soft, or golden all over if you want them crunchy. Makes 2 dozen.

Caramel-Apple Bread Pudding

Oven temp: 350 deg F

Margarine or butter, softened
5 slices bread
2 eggs
1-1/2 cups half-and-half cream
1-1/2 cups applesauce
1/3 cup sugar
1 tsp vanilla
1/4 tsp salt
1/4 tsp ground cinnamon
Caramel sauce (recipe below)

Lightly butter bread. Fit 2-1/2 slices, buttered sides up, in ungreased 8 x 8 baking dish. Beat eggs in medium bowl. Stir in remaining ingredients except caramel sauce. Pour half of egg mixture into baking dish. Top with remaining bread and egg mixture.

Bake uncovered 50-60 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm or cold with caramel sauce and ice cream if desired. Refrigerate any remaining pudding immediately.

Caramel Sauce
2/3 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup half-and-half cream
2 tbsp margarine or butter

Heat all ingredients to boiling in 1 quart saucepan over medium-low heat, stirring occasionally. Serve hot or cold.

Cheesy Chicken Risotto Bake

Oven Temp: 400 deg F (200 deg C)

1 can (284 mL) condensed cream of mushroom soup
3/4 cup water
1/2 cup milk
1/4 cup shredded mozzarella cheese
3 tbsp grated Parmesan cheese
2 cups baby spinach leaves
1 cup chopped red pepper
1 cup coarsely chopped mushrooms
1 tsp chopped fresh thyme leaves
3/4 lb 1" cubed, boneless, skinless chicken breasts
3/4 cup uncooked rice
1 tbsp chopped fresh parsley

Mix soup, water, milk and cheeses in shallow (2 L) baking dish. Stir in all remaining ingredients except parsley. Cover.

Bake for 35 minutes. Stir.

Bake, uncovered for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.

Mac 'N Cheeseburger Casserole

Oven Temp: 400 deg F (200 deg C)

1 lb extra lean ground beef
2 cups sliced mushrooms
1 cup chopped red and yellow peppers
1/2 cup chopped onions
1/2 cup chopped celery
1 can (14 oz) stewed tomatoes, undrained
1 can (284 mL) condensed cream of mushroom soup
2 cups uncooked whole wheat elbow pasta
2 tbsp Worcestershire sauce
1 tbsp chili powder
1/4 cup shredded cheddar cheese

Cook beef until browned at medium-high heat in large non-stick skillet. Add mushrooms, peppers, onions and celery. Cook and stir for 3 minutes.

Place mixture in a shallow (2 L) baking dish. Stir in all other ingredients, except cheese.

Bake, covered until pasta is tender, about 50 minutes.

Stir, then sprinkle with cheese and let stand 5 minutes before serving.